Serves 6

  • 4 Hangar Steaks, trimmed
  • 2 teaspoons lavender
  • 1 teaspoon fennel pollen
  • kosher salt, to taste
  • 3 cup fingerling potatoes, cooked, halved
  • 1/2 cup grated Comte cheese
  • 1 lemon, zest and juice
  • Olive oil

Coat the hangar steaks with the herb mixture. Sear on both sides until medium rare or desired doneness.

Blackberry-Olive Sauce:

  • 1 pint blackberries
  • 1/2 cup black olives pitted
  • 1 cup red wine
  • 2 tablespoons honey
  • Salt

In a pot combine the blackberries, red wine, and honey. Cook until liquid has reduced to half. Add the olives. In a blender puree, salt to taste.

Herb salad:

  •  Picked Italian parsley, tarragon, and edible flowers
  • Lemon juice
  • Salt to taste

In a bowl combine the fingerling potatoes, Comte cheese, lemon zest and juice. Add olive oil and salt to taste.

To plate, divide the fingerling potato salad among the plates. Top with the sliced hangar steak. Drizzle with the black berry sauce. Top with the herb salad.


Enjoy with 2014 J.K. Carriere, Vespidae Pinot Noir

Abby McManigle, Executive Chef, Brooks Winery